UKTV recipes
Clodagh McKenna
Clodagh McKenna from Market Kitchen
A winning combination of flavours with a splash of colour belies the healthy nature of Clodagh McKenna's simple dish

Lurpak

 

Mackerel with beetroot and horseradish

Method
 
1. For the mackerel: heat the butter in a frying pan over a high heat and add the mackerel fillets, skin side down. Season with salt and freshly ground black pepper, and fry for 2 minutes. Turn over and fry for a further 2 minutes.

2. For the beetroot and horseradish: mix together all of the ingredients and season to taste.

3. Serve the mackerel with a generous dollop of the beetroot and horseradish and a wedge of lemon.

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easy
 
Serves: 2
quickcook
Prep: 10 min
Cook: 5 min
 
 

Ingredients

For the mackerel

knob of Butter
2 mackerels, filleted
1 lemon, cut into wedges

For the beetroot and horseradish

1 Beetroot, boiled and grated
5 cm horseradish, grated
4 tbsp crème fraîche
squeeze lemon juice
 

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